Sous Chef - Baltaire

Our Concept A high‑end steak and seafood eatery that will provide Angelinos with an enticing combination of succulent steaks, delectable seafood dishes and cultivated mixology with sophisticated old‑school service in a modern, fine dining setting. Our concept will also serve as a sought‑after lunch destination, with a day menu offering an array of salads and lighter entrees at a lower price point. Atmosphere Our steakhouse will provide guests with a unique and invigorating ambiance. The rare‑to‑find terrace offers an airy, charming area with a retractable awning for a brunch or lunch encounter, as well as a classic, candle‐lit atmosphere in the evenings. The interior's daylight hours will serve as an amiable dining space soaked with sunrays as they shine through an enormous skylight, creating a stunning environment for business and casual lunches. With music pouring from a grand piano and a warm glow exuding from the indoor fireplace, these elements will allow guests to enjoy the best quality steaks in Los Angeles in a restaurant steeped in elegance and sophistication. Both the interior and exterior of the restaurant serve as the perfect setting for corporate meetings, private parties, award banquets, or VIP restaurant functions. The private dining area has been designed to encompass a wide range of appeal, including serving as an elegant event space for any type of occasion.

WHAT YOU'LL DO

As Sous Chef, you will work closely with the Executive Chef and Chef de Cuisine to support daily kitchen operations, culinary execution, and team development. This is a hands‑on leadership role focused on maintaining high standards in a fast‑paced environment. Culinary & Kitchen Operations Support daily kitchen operations while maintaining consistent standards for food quality, preparation, presentation, and execution. Ensure food is prepared according to company recipes, specifications, and quality standards. Maintain kitchen schedules, par lists, prep lists, order guides, and opening and closing procedures. Assist with inventories, ordering, receiving, product rotation, and kitchen organization. Support kitchen repairs and maintenance to ensure equipment and work areas are properly maintained. Lead food education during pre‑shift meetings and support menu knowledge across FOH and BOH teams. Utilize basic computer applications and POS systems as needed. Maintain positive relationships with vendors and support the needs of the culinary operation. Leadership & Team Development Lead by example while coaching and developing hourly culinary team members. Support training to strengthen culinary skills, consistency, efficiency, and overall performance. Participate in employee evaluations and provide clear, constructive feedback. Assist with recruiting, hiring, onboarding, and performance management. Partner with culinary leadership to maintain appropriate staffing and shift coverage. Help create a kitchen culture centered around teamwork, accountability, and professionalism. Standards & Safety Maintain high standards of food safety, sanitation, cleanliness, organization, and product quality. Follow company safety programs and participate in required kitchen health and safety inspections. Ensure proper storage, labeling, rotation, and shelf‑life standards are consistently followed. Maintain knowledge of applicable California labor, hiring, health, and safety requirements. Support responsible sourcing practices and an inclusive, collaborative kitchen environment.

WHAT YOU BRING

2+ years of Sous Chef or comparable culinary leadership experience, preferably in fine dining. 5+ years of professional cooking experience. Strong culinary knowledge, knife skills, and attention to quality and presentation. Creativity with the ability to bring ideas forward and execute them effectively. Strong organization, time management, and attention to detail. Restaurant opening and banquet experience, including private events of 2–100 guests, preferred. Culinary school education and multilingual communication skills are a plus. Current ServSafe® Certification. Ability to work on your feet for extended periods in a fast‑paced kitchen. Ability to work approximately 55–60 hours per week, including evenings, weekends, holidays, special events, and additional shift coverage as needed. We Offer: $85-$95K Annual Salary + 10% Quarterly Bonus 401K Retirement Savings Medical/Dental/Vision Insurance Growth & Development opportunities Our Mission To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. What Makes Us Unique You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company, and we are looking for team members to grow with us. #J-18808-Ljbffr BALTAIRE